Quarterly Progress Report on Salmonella and Campylobacter Testing of Selected Raw Meat and Poultry Products, April 2012 to June 2012: Tables
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Table 1a: Salmonella Product classes, performance standards/guidance, and allowed positives for Category 1, 2T, 2 and 3.
| Product class |
Performance
standard
(percent
positive for Salmonella) (%) |
Number of samples tested |
Maximum
number of positives to achieve
standard |
Category 1 § |
Category 2T
(letter T
standing for transitioning) § |
Category 2 § |
Category 3 § |
| Broiler* |
7.5 |
51 |
5 |
recent two set results ≤2 |
last set ≤2 and prior set >2 w/o failing |
either last one or two sets ≥2 w/o failing |
most recent set ≥ 6 |
| Ground Beef + |
7.5 |
53 |
5 |
most recent two set results set ≤2 |
last set ≤2 and the prior set >2 w/o failing |
either the last one or two set results ≥2 w/o failing |
most recent set ≥6 |
| Ground Chicken |
44.6 |
53 |
26 |
most recent two set results set ≤13 |
last set ≤13 and the prior set >13 w/o failing |
either the last one or two set results ≥13 w/o failing |
Most recent set ≥27 |
| Ground Turkey + |
49.9 |
53 |
29 |
most recent two set results set ≤14 |
last set ≤14 and the prior set >14 w/o failing |
either the last one or two set results ≥14 w/o failing |
Most recent set ≥30 |
| Turkey * |
1.7 |
56 |
4 |
most recent two set results set ≤2 |
last set ≤2 and the prior set >2 w/o failing |
either the last one or two set results ≥2 w/o failing |
Most recent set ≥5 |
*New performance standards for broiler and turkey carcasses were implemented July 1, 2011.
§Establishment category, which is based on the most recent two sets completed.
+FSIS is now rounding down the allowable positives for Category 1 status for those product classes having odd numbered standards or guidelines. Therefore the current performance standards will be: Broiler (Category 1: ≤2 vs. ≤3 Salmonella positive results), Ground Beef (Category 1: ≤2 vs. ≤3 Salmonella positive results), and Ground Turkey (Category 1: ≤14 vs ≤15 Salmonella positive results). |
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Table 1b: Campylobacter Product classes, performance standards/guidance, and allowed positives for Category 1, 2T, 2 and 3.
| Product class |
Performance
standard
(percent
positive for Campylobacter) (%) |
Number of samples tested |
Maximum
number of
positives to achieve
standard |
Category 1 |
Category 2T
(letter T
standing for transitioning) |
Category 2 |
Category 3 |
| Broiler |
10.4 |
51 |
8 |
T.B.D. |
T.B.D. |
T.B.D. |
T.B.D. |
| Turkey |
0.79 |
56 |
3 |
T.B.D. |
T.B.D. |
T.B.D. |
T.B.D. |
Categories for Campylobacter to be determined (T.B.D.). |
|
Table 2a: Percent Positive Salmonella Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Second Quarter CY 2012 (April 1, 2012 to June 30, 2012).
| All Sets |
| |
Establishment Size |
| Unknown |
Large |
Small |
Very Small |
All Sizes |
| Product ID |
Samples |
Positive |
Percent Positive |
Samples |
Positive |
Percent Positive |
Samples |
Positive |
Percent Positive |
Samples |
Positive |
Percent Positive |
Samples |
Positive |
Percent Positive |
| Broilers |
29 |
1 |
3.5% |
2042 |
70 |
3.4% |
418 |
28 |
6.7% |
126 |
14 |
11.1% |
2615 |
113 |
4.3% |
| Ground Beef |
164 |
4 |
2.4% |
282 |
11 |
3.9% |
1997 |
41 |
2.1% |
1103 |
16 |
1.5% |
3546 |
72 |
2.0% |
| Ground Chicken |
49 |
6 |
12.2% |
39 |
7 |
18.0% |
134 |
29 |
21.6% |
70 |
22 |
31.4% |
292 |
64 |
21.9% |
| Ground Turkey |
5 |
1 |
20.0% |
236 |
29 |
12.3% |
40 |
4 |
10.0% |
0 |
0 |
0.0% |
281 |
34 |
12.1% |
| Turkeys |
75 |
4 |
5.3% |
287 |
2 |
0.7% |
115 |
4 |
3.5% |
18 |
0 |
0% |
495 |
10 |
2.0% |
|
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Table 2b: Percent Positive Campylobacter Tests (All Samples) in the PR/HACCP Verification Testing Program by Product Class and Establishment Size - Second Quarter CY 2012 (April 1, 2012 to June 30, 2012).
| All Sets |
| |
Establishment Size |
| Unknown |
Large |
Small |
Very Small |
All Sizes |
| Product ID |
Samples |
Positive |
Percent Positive |
Samples |
Positive |
Percent Positive |
Samples |
Positive |
Percent Positive |
Samples |
Positive |
Percent Positive |
Samples |
Positive |
Percent Positive |
| Broilers |
24 |
1 |
4.2% |
2042 |
81 |
4.0% |
401 |
46 |
11.5% |
86 |
16 |
18.6% |
2553 |
144 |
5.6% |
| Turkeys |
65 |
0 |
0.0% |
287 |
5 |
1.7% |
115 |
4 |
3.5% |
0 |
0 |
0.0% |
467 |
9 |
1.9% |
|
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Table 3: Broiler Establishments, by Category, Quarter 2 CY 2012
| Broiler Establishments, by Category, Quarters 1-2 CY 2012 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
| 1 |
143 |
85% |
142 |
86% |
| 2T |
7 |
4% |
7 |
4% |
| 2 |
15 |
9% |
14 |
8% |
| 3 |
3 |
2% |
3 |
2% |
| TOTAL * |
168 |
100% |
166 |
100% |
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Table 4: Turkey Establishments, by Category, Quarter 2 CY 2012
| Turkey Establishments, by Category, Quarters 1-2 CY 2012 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
| 1 |
27 |
82% |
28 |
82% |
| 2T |
4 |
12% |
4 |
12% |
| 2 |
1 |
3% |
1 |
3% |
| 3 |
1 |
3% |
1 |
3% |
| TOTAL * |
33 |
100% |
34 |
100% |
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Table 5: Ground Beef Establishments by Category, Quarter 2 CY2012
| Ground Beef Establishments, by Category, Quarters 1-2 CY 2012 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
| 1 |
246 |
82% |
217 |
82% |
| 2T |
20 |
7% |
16 |
6% |
| 2 |
26 |
9% |
25 |
9% |
| 3 |
7 |
2% |
7 |
3% |
| TOTAL * |
299 |
100% |
265 |
100% |
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Table 6: Ground Chicken Establishments by Category, Quarter 2 CY2012
| Ground Chicken Establishments, by Category, Quarters 1-2 CY 2012 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
| 1 |
3 |
75% |
3 |
75% |
| 2T |
0 |
0% |
0 |
0% |
| 2 |
0 |
0% |
0 |
0% |
| 3 |
1 |
25% |
1 |
25% |
| TOTAL * |
4 |
100% |
4 |
100% |
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Table 7: Ground Turkey Establishments by Category, Quarter 2 CY2012
| Ground Turkey Establishments, by Category, Quarters 1-2 CY 2012 |
| Category |
Quarter 1 |
Percent of
TOTAL |
Quarter 2 |
Percent of
TOTAL |
| 1 |
17 |
100% |
17 |
100% |
| 2T |
0 |
0% |
0 |
0% |
| 2 |
0 |
0% |
0 |
0% |
| 3 |
0 |
0% |
0 |
0% |
| TOTAL * |
17 |
100% |
17 |
100% |
* Total number of establishments currently operating and subject to sampling that have at least two completed sets.
Data Source: FSIS Data Warehouse (August 1, 2012) Christopher Aston |
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Last Modified Jul 17, 2013
